Light Raspberry Sorbet

In a processor or blender, puree the raspberries until smooth and creamy

Transfer to a 21 cm square refrigerator-safe mold and combine with the whole milk and sugar

Mix well with a wooden spoon

Cover with plastic wrap and freeze until firm (about 2 hours)

Remove from freezer and, using a knife, cut the mixture into small pieces

Pulse in a processor or blender until creamy and smooth

Place back in the refrigerator-safe mold, cover with plastic wrap, and return to freezer until firm (about 30 minutes)

Using an ice scoop, portion out balls of sorbet onto eight plates and garnish with fresh mint leaves

Serve immediately.